A deliberate nod to classic Old World structure, this Simonsberg Paarl Cabernet Sauvignon is built around depth, restraint, and longevity. Matured for 18–20 months in French oak, it shows layered aromas of blackcurrant, dried blueberries, and cigar box, underscored by subtle vanilla pod from careful barrel ageing.
The palate is firm yet composed, with rich, well-shaped tannins carrying dark fruit through a rounded mid-palate into a long, gently grippy finish. This is a serious Cabernet Sauvignon with the structure to reward cellaring, yet already showing balance and harmony in its youth.
For collectors of age-worthy South African Cabernet, this is a confident, classically styled expression from Marianne Wine Estate.
The palate is firm yet composed, with rich, well-shaped tannins carrying dark fruit through a rounded mid-palate into a long, gently grippy finish. This is a serious Cabernet Sauvignon with the structure to reward cellaring, yet already showing balance and harmony in its youth.
For collectors of age-worthy South African Cabernet, this is a confident, classically styled expression from Marianne Wine Estate.
The grapes were handpicked at phenolic ripeness and stored at 10°C to ensure the finest flavor and freshness. Upon crushing, a temperature of 10°C was maintained and both skins and juice were left in contact in French oak tanks for 10 days.
Varying from stainless steel, this approach provides improved color and tannin stability. Upon fermentation, flavor and color is allowed to develop for a period of 4 weeks before the wine is transferred to 35% new French oak barrels for 18 - 22 months. The use of new French oak allows the wine to retain certain flavors and extract tannin from the oak, resulting in a fuller mid pallet. By using only 35% new oak, the fruits within the wine are respected ensuring the wine is complex yet settled with great ageing potential.
Winemaker: Jos van Wyk
Varying from stainless steel, this approach provides improved color and tannin stability. Upon fermentation, flavor and color is allowed to develop for a period of 4 weeks before the wine is transferred to 35% new French oak barrels for 18 - 22 months. The use of new French oak allows the wine to retain certain flavors and extract tannin from the oak, resulting in a fuller mid pallet. By using only 35% new oak, the fruits within the wine are respected ensuring the wine is complex yet settled with great ageing potential.
Winemaker: Jos van Wyk
Est. 2004, the Marianne Estate is a 36-hectare boutique wine estate located on the foothills of the Simonsberg Mountain. The estate features 17 hectares of vineyards, Tasting Room & Cellars, Luxury Accommodation and the Floreal Brasserie.
Christian Dauriac, the proprietor of the Marianne Estate, has been making wine in Bordeaux for over 30 years. He currently owns three Chateaux in Bordeaux: Destieux (Grand Cru Classe of Saint-Emilion), Montlisse (Grand Cru) and La Clemence (Pomerol).
Christian regularly brings in specialists from France to lend expertise with the winemaking and viticulture.
Christian Dauriac, the proprietor of the Marianne Estate, has been making wine in Bordeaux for over 30 years. He currently owns three Chateaux in Bordeaux: Destieux (Grand Cru Classe of Saint-Emilion), Montlisse (Grand Cru) and La Clemence (Pomerol).
Christian regularly brings in specialists from France to lend expertise with the winemaking and viticulture.
